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Asparagus & Zucchini Crudi

Total Time

30mins

Prep 30 mins

Cook 0 mins

Love that Giada! Here's a new twist on a summer salad that can be made ahead, will keep refrigerated for several days and give you a chance to try the mandoline you bought at great expense and hardly ever use!
Crudi = raw. Isn't that a nicer word??

Directions

Using vegetable peeler or dusty old mandoline, shave the zucchini into long thin ribbons. Thinly slice the asparagus on a diagonal (bias cut). Toss the slices together and place the salad in a serving bowl. (You can choose to briefly blanch the asparagus, but I like it crudi!).

In a small bowl, combine the oil, the lemon juice, salt & freshly ground pepper to taste. Stir to combine and drizzle over the vegetables, tossing to coat.

This recipe is cursed. I found the note in step five clever and amusing, especially since I know exactly where my mandolin is; between the spice grinder and spaetzle maker, directly in front of the ricer. Except it wasn't. Took me twenty minutes to find it so I guess I can genuinely say I followed the recipe exactly. It was gorgeous and delicious. Even got a "vegetables are pretty good" from the guy who's culinary universe, were it not for my influence, would consist of meat and potatoes. I adored this even in the middle of winter, but be careful of that curse. Cioa.